Sunday Brunch

We awoke to a Spring snowstorm and decided to prepare a hearty brunch for our daughter and son-in-law who were visiting for the weekend. We had french bread and half-n-half on hand, so I decided on baked French Toast. To add a little depth, cinnamon and nutmeg were added to the egg mixture before I started the soaking process. Bob Evans provided the link sausage which which was a nice compliment to the scrambled eggs containing a dash of sugar, half-n-half, and chopped green onions. Since I always like to support Michigan farmers, I used local maple syrup given to me by a good friend. A dusting of powdered sugar and a strawberry garnish topped off the plating. We enjoyed orange juice with mango and fresh roasted Irish Cream coffee which gave us the energy to start our snowy day.